Sticky Orange Chicken

Chicken:
2 lbs. boneless skinless chicken breasts, cut into 1 inch cubes
1 1/2 c. flour
1 egg, beaten
1/4 t. salt & pepper
Oil (for frying)
Sticky Orange Sauce:
1 1/4 c. orange juice
1/4 c. lemon juice
1/3 c. rice vinegar
2 1/2 T. soy sauce
1 T. orange zest
1 c. brown sugar
1/2 t. ginger root (or powder)
1/2 t. garlic (or fresh garlic)
1 bunch green onions, sliced
1/4 t. red pepper flakes (or more if you want it more spicy)
3 T. cornstarch
2 T. -1/4 c. water, depending on how thick you want your sauce

Combine flour, salt, and pepper. Dip chicken pieces in egg mixture and the put in flour mixture to coat. Deep fry the chicken in a 1/2 inch of oil at the temperature of 375 degrees. To save on calories, just saute in a large wok or saute pan with a couple tablespoons of oil. Cook until chicken is crispy and golden brown. Cook in batches and then set cooked chicken aside.Meanwhile, in a large saucepan combine lemon juice, orange juice, rice vinegar, and soy sauce. Blend well over medium heat for a few minutes. Stir in brown sugar, orange zest, ginger, garlic, and onion. Bring to a boil. Combine 3 tablespoons of cornstarch with 1/4 cup of water and mix thoroughly. Slowly stir cornstarch mixture into sauce until it thickens. Pour sauce over breaded chicken, and if desired add red pepper flakes and garnish with green onions. Serve over rice.

*LOW FAT VERSION: Bake or sauté chicken instead of frying it.